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This recipe is just okay. I much prefer the recipe on Epicurious for Red Chile Sauce (Chile Colorado). I am generally altering recipes to tweek them. The recipe for Chile Colorado did not need thing, as the page is still blank from a lack of scribbles!

A Cook from Berkeley, CA /

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Great as is, but even better with a little boost. Try to add a little more heat, maybe chipotle or even habenero. The heat is great and the flavors are all the more pungent. A modified keeper for sure.

A Cook from Key Largo, Fl /

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Here is my favorite recipe via red chili sauce: Braise a 4-5 lb shoulder roast for about 4+ hours in the sauce (do include garlic, cumin, oregano and salt). Shred the meat and continue to simmer in the sauce 30 min. longer. Use this meat with some queso cheese and cilantro to stuff poblano peppers (burn the skins off or pre-soften in a microwave, and do remove the seeds). For authentic rellenos, dust the stuffed peppers in flour, dip in egg and fry quickly in oil. I'll also take the leftover braising liquid and thicken with rue, adding salt and pepper to taste with a pinch of sugar and more cilantro for a great gravy over the top.

riehm214 from Rochester NY /

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I must agree with the person from Belen, New Mexico.And for pete's sake use REAL garlic. Also on this site is a fabulous recipe for Red Chile Sauce (Chile Colorado)which I reviewed. My advise is to double or triple the sauce and portion into freezer bags.Great for last minute uh oh company has come a callin with little or no notice meals.For true gourmet Mexican food lovers use a couple of big Rib Eyes cubed. Soft tortillas, your chioce of condiments, and your in heaven!!!! Spent 25 plus years in Tucson, Az. so this ain't no bull.Adios Amigos...

KT from Mukilteo, Wa /

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Hello. I took this recepie and converted it to the authintic way of doing it.
I was born and raised in Belen, NM 1941, Grew up on a farm growing NM chile.
Raised by my grandparents on a 10 acre farm with chickens,pigs,cow and a horse.
I tended 2 acres of of chile. NM # 9, Jalapeños and Habernos. Now Chile sause can be
made in several ways. The authentic way is to roast the pods prior to boiling them.
In a hot oven (we used a wood stove) :) on the middle shelf place all the pods you
are going to use. roast 30 to 50 seconds on each side. remove from the heat and place in
them to cool a bit. Remove stems and as many seeds as you can. Place into a large pot of boiling water and boil for 45 min to an hour. Remove pot from heat and set aside. In anoter large pot put 4 cups of cold water and the chile pods and once cool enough to hande
by hand, start to crush the pods removing the meat of the pods and discarding the skin.
Chile sause should not be made with skin on the pods. You get a bitter taste. Follow the recipe and continue if you like. If not contact me at robert_abeyta@yahoo.com or IM me any time from 10:00am EST I'll show you the way to make the best red mexican chile sause.